How Long Could You Live On Your Food Storage?

(Frank and Patsy Jackson stand in their basement food storage room surrounded by cans and boxes they’ve stockpiled at their home in Leeds, Utah Feb. 10. By Jud Burkett, The Spectrum)

And, better yet, would you have to radically change what you eat? A story in USA Today by Brian Passey, a reporter for the St. George Spectrum writes about a family that actually lived on its food storage for a month, without skipping a beat–or more importantly a meal:

During a recent church meeting, Susan Sutton of Rexburg, Idaho, took up a challenge to go two weeks without buying anything from a store. She had to feed herself, her husband and her three children with only the food she had in home storage.

Sutton met the goal and then some.

“I went a whole month without going to the store,” says Sutton, a 42-year-old kindergarten teacher. “The kids had no idea. Our diet didn’t change.”

That’s pretty impressive–not going to the store for an entire month, and not changing diet or eating patterns, just living off food storage. That’s a very good goal, one we been counseled on now for years and years. How many of us could do the same?

James Goodrich, manager of LDS Welfare Square near church headquarters in Salt Lake City, says the welfare program was established for members of the church, but leaders also assist families of other faiths.

Kara Coop, director and CEO of Dixie Care and Share, a food bank and shelter in St. George, Utah, says the LDS Church’s welfare program lessens the burden on local food banks. She says organizations like hers work side by side with the church to meet the needs of the less fortunate.

Coop also says the church’s emphasis on self-reliance is a “wonderful idea.”

“It’s a good plan for anybody to have food storage,” she says.

Goodrich says those who receive welfare help are given the opportunity to repay what they are given through volunteer work. A recipient might volunteer at a church storehouse, clean a church building or even babysit for another member of the congregation.

“We don’t make a business out of it and try to match dollar for dollar,” Goodrich says. “People receive according to their needs. They work according to their ability and circumstances.”

I like that, each according to their needs–sounds familiar–take note.

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27 Responses to “How Long Could You Live On Your Food Storage?”

There is no way I could live off of my food storage without changing the way I eat. Moreover, I would never want to. I like fresh fruits, vegetables, and meat. Although I technically could live off of canned vegetables, etc., why on earth would I want to?

Which is to say, because I eat perishable foods, I would have to radically change my diet in order to live off food storage. And I hope not to have to live off of food storage. But if I were to get to a point where I had to, I would.

Until then, though, my goal is to keep it until it expires and then throw it away.

There is no way I could live off of my food storage without changing the way I eat.

I suspect that’s probably true for most folks, certainly would be for us. I guess the point I took from the article, and the general concept of food storage is that we can and should be better prepared. I too like fresh and very perishable foods. It would be a good idea, I think, to have not only a sufficient storage in quantity but also quality and variety so that we would not have to go from a diet rich in fresh perishable foods to one completely reliant on canned wheat and honey. A little variety would be good.

Clearly if we had to rely on food storage because of whatever circumstance, it is likely our diets would have to change. I don’t know what the family in the story was accustomed to eating–but the point that they were able to eat food storage for a month, and not have to go to the store to accomplish that, I think says something worth while.

Eating the hard red wheat would probably kill us in a week or two, so the question would become irrelevant 🙂

Actually, after throwing away literally thousands of dollars worth of old food storage and moving 5 times in 5 years, I am now focusing on a good two-week emergency supply of easily stored and easily prepared foods. I don’t even know where to start on longer-term storage anymore.

In the ’70s it was such a fad for bishops to issue challenges to live off your food storage for a week that the church finally banned that activity. If anybody is thinking this is a good idea to suggest in your ward, you might want to research that.

My living circumstances don’t allow me to store huge amounts, although I have made a conscious effort to do what I can. That includes making an effort to try out new recipes that use various kinds of dried foods (which take less storage space than cans), and keeping on hand the spices or extra ingredients that make those dishes palatable. Turns out those foods are also generally cheaper than what I was eating before.

Ew!!! I can’t get passed the diet not changing (and thus not including fresh foods) either.

Also, I love how in that pic there is an entire shelf of cake mix, and a half shelf of prepared frosting. (1) Cakes and frosting are super easy to make from scratch, (2) I don’t eat either in my normal life, (3) much less would I worry about not having them in an emergency. But that’s just me. I’d probably store some things “extras” like that, that others wouldn’t. (Trolli Apple-O’s, anyone? :-)) The other thing that immediately strikes me about the pic is that southern CA homes don’t have basements (cement slab construction).

Anyway, I do appreciate the spirit in which the article and post are given, which is a reminder about keeping a plentiful and diverse food storage. Thanks.

sister blah 2, some So Cal homes have basements. My parents have lived in one in San Diego for over 50 years and there neighboor had a home that was two houses away also had a basement, before it was moved to make way for a school

I agree with another post when they stated that we don’t care to live off of stored food. It is not as tasty or healthy. We too have in the past thrown out literally a ton of stored food because of it growing old–I mean, like 35 years. We keep quite a bit but a year’s supply is not to feasible.

Eating the hard red wheat would probably kill us in a week or two . . .

No doubt.

I am now focusing on a good two-week emergency supply of easily stored and easily prepared foods. I don’t even know where to start on longer-term storage anymore.

Two-weeks sounds like a good start–build from there. I agree longer term storage is a hard one to figure out. I’ve vacillated back and forth between MRE’s or more conventional dried food, such as they sell here. I think it really depends on personal taste, and individual circumstances. Right now I lean more toward the dried food that’s available at various sites.

Ardis #4

My living circumstances don’t allow me to store huge amounts, although I have made a conscious effort to do what I can.

And, that’s all anyone can do really.

That includes making an effort to try out new recipes that use various kinds of dried foods (which take less storage space than cans), and keeping on hand the spices or extra ingredients that make those dishes palatable. Turns out those foods are also generally cheaper than what I was eating before.

Some of the dry foods out there are really pretty good now. Technology has really come a long way from the old scouting days when it was nearly impossible to eat that stuff.

sister blah 2 #5

Also, I love how in that pic there is an entire shelf of cake mix, and a half shelf of prepared frosting.

Yeah, that pic shows a pretty awesome food storage pantry–though that’s not the family that’s in the story–just the photo for the story. Still, I’d love that pantry for sure.

Bart #6

It is not as tasty or healthy. We too have in the past thrown out literally a ton of stored food because of it growing old–I mean, like 35 years. We keep quite a bit but a year’s supply is not to feasible.

I think, though, as I said above the technology is really getting better, and so is the food. Some of it is downright tasty–especially the dried stuff–lots of options too. It is hard to conceptualize and even practically store one year’s supply for everyone. I tend to agree with Ardis that we do what we can–at least that’s where we start.

Just to clarify (I don’t know why I feel the need), the dry stuff I store isn’t prepared commercial or survival meals, it’s ordinary whole foods like dried peas and beans and noodles. But cooking with them under non-emergency conditions taught me that I needed to store, say, red pepper flakes and small cans of chilis that I wouldn’t ordinarily have on hand, in order to turn dried beans and flour into tasty burritos. (But those burritos are sure better with fresh cheese and salsa!)

“(But those burritos are sure better with fresh cheese and salsa!”
Our ward is learning how to actually “enjoy” food from our food storage… We are having a class this month on preserving cheese by dipping it in wax. (no refrigeration needed!) Growing a year’s supply of veggies/fruits, canning, drying, freezing foods,etc are all classes we have had or will soon be having. My home and yard are small, but I take the commandment seriously to “prepare ye every needful thing”. I am not perfect in it, and I absolutely love to eat fresh organic foods (I’m a wellness counselor). However, I’m finding, with a little forethought and planning, I have been able to accomplish both in beautiful harmony. For example; who says my garden doesn’t count as food storage? Again, in the winter, who is to say that my indoor potted lettuces and herbs are not food storage?(I have even grown figs and baby potatoes indoors!) When I open a can or package of seeds and sprout them for my salad or wrap, are they also not from my food storage? What of the dehydrated fruits I put up, or the scrumptous homemade tomato sauce, and my fresh made pasta from whole grains and my soon to be preserved cheese all stored in my basement? I have wheat, and oats, and beans, and all the required staples my family will need and have added more to that to enliven the palate and please the eye. when we say “EW… food storage, I ask ‘Has no one had homemade bread, still warm, or “corkscrew” pasta with white beans and tomato and fresh basil?’ If the thought of food storage does not sound appealing to some, I say we should do the necessary research to make it so. It only takes forethought and planning, as I said before. So we all need to ask ourselves; “Am I willing to take time to plan and think and do what I have been commanded, or am I determined to choose for myself and my family another way?” If we are allowed to do it, and if we can finacially afford it, we are to do something. It is my hope that all who read this may come to more fully embrace the concept of food storage and recall the prophet’s
words when he said “food storage is as important to us in our day as the ark was in the days of Noah.” May He bless us all with every opportunity to have our homes ready!

I think people think food storage is for some great physical or societal disaster. That makes little sense. There are extensive quotes in general conference talks that indicate that church welfare is for those kinds of crises.

So, what is it for?

President Monson and President Hinckley made several comments about preparing for family distress — job loss, illness, death, etc. And, the new church guide on prepardness seems to reinforce that concept by moving away from expensive dehydrated stuff that just sits (and rots) to building a big pantry with 3 months worth of the food you eat every day.

That is a much easier task. If you inventory what you eat now and then increase the quantities you buy when on sale, you’ll get that quickly.

Meat can be put in the freezer. Veggies, fruit and dairy products are a bit harder. But, if you have a deep pantry, you can slash your monthly food expenses by probably 2/3rds.

That is doable and avoids the awful waste of buying food you don’t like and wouldn’t it.

I think people think food storage is for some great physical or societal disaster. That makes little sense. There are extensive quotes in general conference talks that indicate that church welfare is for those kinds of crises.

So, what is it for?

President Monson and President Hinckley made several comments about preparing for family distress — job loss, illness, death, etc. And, the new church guide on prepardness seems to reinforce that concept by moving away from expensive dehydrated stuff that just sits (and rots) to building a big pantry with 3 months worth of the food you eat every day.

That is a much easier task. If you inventory what you eat now and then increase the quantities you buy when on sale, you’ll get that quickly.

Meat can be put in the freezer. Veggies, fruit and dairy products are a bit harder. But, if you have a deep pantry, you can slash your monthly food expenses by probably 2/3rds.

That is doable and avoids the awful waste of buying food you don’t like and wouldn’t it.
Sorry, forgot to add great post! Can’t wait to see your next post!

In the ’70s it was such a fad for bishops to issue challenges to live off your food storage for a week that the church finally banned that activity.

I’m aware of several Utah-based congregations that have done this w/in the past few years. So, the practice is still alive and well. I’d be curious to know what the Church said about it, though. Haven’t heard that before.

e too have in the past thrown out literally a ton of stored food because of it growing old–I mean, like 35 years. We keep quite a bit but a year’s supply is not to feasible.

I think one of the fundamental ideas behind “provident living” is not storing a bunch of stuff you never use, but working through what you do have. Reading over the Church’s food storage pamphlet, you see that the current counsel is having three months of food you use on a daily basis, and thus can rotate through without any change of diet. After that, you can store the basic staples that you don’t necessarily need to rotate through, but many still recommend that. “Store what you eat, and eat what you store.”

Here’s a blog by an LDS gal that teaches how you can use your food storage on a daily basis. Here’s another helping people get started with some of the basics. If you can get past the pink colors, they’ve got lots of great tips and pointers there.

I like fresh fruits, vegetables, and meat.

Thus the importance of having a garden. Depending on where you live, it may not yield fresh produce year round, but it’s a great asset (and loads of fun) for when you are able to work on it in your climate.

Still, I’d love that pantry for sure.

One of the things we bought (and love) is a Shelf Reliance can system to help us rotate easily through our canned goods. Works great, and makes it super easy.

I think people think food storage is for some great physical or societal disaster. That makes little sense.

I think it makes perfect sense. Granted, these events are not nearly as frequent as others, but they’re still a very real possibility. Having observed the Church’s recent emphasis on pandemic preparation (entailing a three month average quarantine time), I think that it’s very wise to be able to sustain yourself should something happen for several weeks/months (or longer). Who knows?

But to your point, I also agree that other life events are more common as of now. My father lost his job recently, and for the third time in their adult lives, my parents are living off of their food storage. Their previous obedience to this counsel has brought a great sense of peace, in that they have this cushion to fall back on.

I also think “ick” when I hear they didn’t have to change their diet. But maybe it’s not as bad as we think. Does it say what time of year the challenge took place? Maybe the family took up this challenge during the summer or fall, so they had access to fresh food from their garden. We consider the produce from our garden to be a great supplement to our food storage. It doesn’t store forever, but at least if a disaster happened during the summer or fall, we wouldn’t have to change our diet too drastically.

Of course, part of food storage can be setting up a good root cellar, where you can put away a lot of fresh produce and have it keep for months, just as was done in the past.

You can even keep fresh greens growing pretty well in a root cellar. See if your library has a book on them – good compliment to your dry/canned goods 🙂 You can also have seeds in your storage that can have micro greens coming up pretty quickly.

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